Tofu Quinoa Burrito Bowls
Throw all of your ingredients for this Meal Prep Sheet Pan Tofu Quinoa Burrito Bowls on a baking sheet and you've got a delicious, vegetarian meal ready for the entire week!
Servings: 4
Ingredients
For the Quinoa
- 1 cup white quinoa
- 2 cups water
For the Tofu
- 14 oz. firm tofu
- 2 tablespoons olive oil divided
- 1/2 tablespoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the Peppers
- 2 large peppers sliced (any color)
- 1 medium purple onion sliced
- 1.5 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the Black Beans
- 1 15- oz. can black beans
- juice of 1 lime
- 1 teaspoon cumin
- 1/8 teaspoon salt
- Toppings
- avocado
- fresh cilantro
- lime wedge
Instructions
For the Quinoa
- In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 15-20 minutes or until all the water has evaporated.
For the Tofu and Peppers
- Preheat oven to 400ºF. Spray a baking sheet with cooking spray and set aside.
- Remove tofu from packaging and place between two pieces of paper towel or wrap in a tea towel. Place the wrapped tofu on a plate and put a cast-iron pan on top of the tofu (or anything heavy). Let sit for 10 minutes in order to remove as much moisture as possible.
- Slice peppers and onion and then place in a medium-sized bowl. Add olive oil and spices and toss until combined. Place on one half of the baking sheet.
- Remove tofu from the towel and chop into bite-sized cubes. In a medium-sized bowl, toss tofu with spices.
- Heat a large skillet over medium/high heat and add olive oil. When olive oil is fragrant, add tofu and saute for 5 minutes. Then, transfer to baking sheet.
- Bake tofu and peppers at 400ºF for around 15 minutes, tossing halfway.
For the Black Beans
- Heat a small pot over medium/high heat.
- Place all ingredients for the beans into pot and bring to a boil. Once simmering, remove from heat.
- Assemble bowls by equally separating quinoa, tofu, peppers, and black beans into four equal bowls and enjoy! Serve with avocado, fresh cilantro, and a squeeze of lime.
Video
[adthrive-in-post-video-player video-id="lHemWSu3" upload-date="2018-01-04T13:00:09.000Z" name="Sheet Pan Meal-Prep Tofu Quinoa Burrito Bowls" description="Throw all of your ingredients for this Meal Prep Sheet Pan Tofu Quinoa Burrito Bowls on a baking sheet and you've got a delicious, vegetarian meal ready for the entire week!"]
Notes
Will last in the fridge for up to 5 days!
Nutrition
Calories: 411kcal | Carbohydrates: 58g | Protein: 21g | Fat: 13g | Fiber: 13g | Sugar: 9g